How could increasing our intake of "blue" foods help our environment?
In this episode, I feature a paper by Gephart and colleagues who performed a comprehensive assessment of the environmental pressures for more than 2,500 fisheries and aquaculture farms. They found that farmed clams, oysters, and seaweeds, for instance, generate the lowest greenhouse emissions, followed by sardines. As such, blue foods present an opportunity to improve nutrition with lower environmental burdens.
Full citation:
Gephart, J. A., Henriksson, P. J., Parker, R. W., Shepon, A., Gorospe, K. D., Bergman, K., ... & Troell, M. (2021). Environmental performance of blue foods. Nature, 597(7876), 360-365.
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